Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage

@inproceedings{Dias2018AcidLB,
  title={Acid Lactic Bacteria as a Bio-Preservant for Grape Pomace Beverage},
  author={J. F. Dias and Beatriz Duarte Simbras and C. Beres and K. O. D. dos Santos and L. Cabral and M. Miguel},
  booktitle={Front. Sustain. Food Syst.},
  year={2018}
}
A probiotized juice may be an advantage as it provides an alternative to probiotic dairy products. In addition, the use of agricultural residue to supplement a probiotic juice may be a solution for overproduction of this organic material. Many studies have been developed with fruit residues; however a definitive solution to this environmental problem has not yet been established. Therefore the objective of this study was to propose a probiotized juice using lactic bacteria that, besides… Expand
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